International Journal of Agricultural

Science and Research (IJASR)

ISSN(P): 2250-0057; ISSN(E): 2321-0087
Vol. 7, Issue 5, Oct 2017, 407-420
© TJPRC Pvt. Ltd.

SENSORY ATTRIBUTES OF THE SQASH MADE FROM PUMPKIN AND

RED BELL PEPPER (ORANGIE VEGGIES)

S. B. PALVE1, S. N. CHAUDHARI2, S. D. WABLE3 & S. M. PAWAR4

1,2
Assistant Professor, Department of Food Engineering, Nashik, Maharashtra, India
3,4
Research Scholar, K.K Wagh College of Food Technology, Nashik, Maharashtr, India
ABSTRACT

Sensory attributes of the squash prepared from pumpkin (Cucurbita Maxima) and Red bell pepper (Capsicum
annum), Lemon (Citrus Limonum), Ginger (Zingiber Officinale) juice was evaluated. Fruit juices of pumpkin, red bell
pepper, lemon and ginger were incorporated for the preparation of the squash at different levels, where To (60%
Pumpkin juice, 28% Red bell pepper juice,12% Ginger juice), T1( 60% Pumpkin juice, 28% Red bell pepper juice, 8%
Ginger juice, 4% Lemon juice), T2(60% Pumpkin juice, 24% Red bell pepper juice, 8% ginger juice, 8% lemon juice),
T3(60% Pumpkin juice, 32% Red bell pepper juice, 4% lemon juice, 4% ginger juice).Good quality of squash can by
prepared by blending 60% pumpkin juice, 24% Red bell pepper juice, 8% Ginger juice, 8% lemon juice (T2). Pumpkin,
Red bell pepper, Ginger, Lemon have good medicinal and nutritional properties like antidiabetic, antioxidant,

Original Article
anticancinogenic, anti-immflamatory, antimicrobial, laxative and improve the digestive system. It is seen that the
organoleptic score of squash prepared, by blending 60% Pumpkin juice, 24% Red bell pepper, 8% Ginger juice, 8%
lemon juice wash highest i.e. 7.8 followed by treatment T1, T3 and T0.

KEYWORDS: Pumpkin, Red Bell Pepper, Ginger, Lemon, Squash & Sensory

Received: Aug 16, 2017; Accepted: Sep 08, 2017; Published: Oct 03, 2017; Paper Id.: IJASROCT201748
INTRODUCTION

Squash is easily digestible thirst quenching appetizing and nutritionally far superior to mainly synthetic
and aerated drinks. (Sidappa1986) Processing of fruit and vegetable to the juice and other valuable product are
ways, abundant fruit and vegetable can be utilized to reduce the wastage and bring economical returns to the
farmer. (Palve et.al. 2015) Many of the tropical fruits and the vegetable have not been utilized in area of juice like
pumpkin (Cucurbita maxima) in Marathi called kashiphal. Pumpkin belongs to the genus Cucurbita L. Like most
other member of Cucurbitaceae. Cucurbita are herbaceous frost sensitive trailing tendril bearing large palmate
leaves and prominent fruits. (Khamida. A 2013) Cucurbita is one of the most economically important genera of
vegetable crops with three of its species being widely distributed in cultivation. Pumpkin often is featured at
harvest festivals and holiday and is an integral part of many stories for children. Pumpkin as well as cucurbits in
general because of their fast growth rate, large size, polymorphism, decorative value and role as a common table
vegetables have a fostered at ones wonder and myth that have left a trail of metaphors in many languages.
(Norman and Harrborg 1980) Pumpkin is used as a term of endearment, but also has been variously used
metaphorically for sensuality, fertility abundance obesity and sterility. Pumpkin was native to North America, are
widely grown for commercial use and used both in food and recreation. In New Zealand and Australian languages
(English) the term pumpkin each generally refer to the broad category called winter squash (Ravani. A. 2014)

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408 S. B. Palve, S. N. Chaudhari, S. D. Wable & S. M. Pawar

Pumpkin is an annual vine or trailing plant and can be cultivated from sea level to high altitude. It is famous for its edible
seed, fruit and greens (Yadav M.et. al.2010). Pumpkin fruit vary in size, colour, shape and weight. They have moderately
hard rind with a thick, edible flesh below a centre seed cavity. Pumpkin is a seasonal crop and since fresh pumpkin is very
sensitive to microbial spoilage, even at refrigerates condition. They must be frozen or dried. (Joseph et.al. 2016)Pumpkin
and winter squash are among the most resistant to the cucurbits, to insects and disease. (Janat B. Et. al. 2010) India is the
world second largest producer of food, next to china and has the potential of being the biggest with the food and agriculture
sector. (Manuja. K et.al.2014)

Systematic Classification

Table 1: Systematic Classification of Pumpkin

Kingdom Plantae
Clade Angiosperms
Clade Eudicots
Clade Rosids
Order Cucurbitales
Family Cucurbitaceae
Genus Cucurbita
Species Maxima
Source: USDA

Pumpkin, due to its larger size (Approx 2 to 8 kg/ fruit) has less consumer acceptances as a fresh vegetable. Due
to surplus production and less consumer demand there is crash in price during the season, causing the loss of growers on
the other hand, its scarcity during off seasons result in higher market price causing loss of consumer (Ravani. A.2014). The
ultimate solution to the above said problem is the dehydration of pumpkin and its utilization in various products. Fruits are
undoubtedly very important for nutrition security, with high potential of value addition and foreign exchange earnings.
Fruits and vegetable are now considered as an important item of commerce, as they have enormous market potential.
Tropical fruits, which are presently underutilized, have an important role to play in satisfying the demand for nutritious,
delicately flavored and attractive natural food of high therapeutic value. (Amee Ravani 2014)Pumpkin fruits are nutritious
and act as a laxative and diuretic along with other ingredients. It is administered for cough, asthma, ulceration of the lungs.
(Usha Ravi 2010). Pumpkin is rich in beta – carotenes, minerals, vitamins, pectin and dietary fiber. The yellow, orange
characteristic colour of pumpkin is the presence of carotenoid. Besides being nutritionally rich, the fruit also possess many
medicinal properties. Pumpkin contains lots of antioxidant like Vit. A and C, as well as zinc and alpha hydroxyl acid,
which help to reduce the sign of aging. Pumpkin is a valuable source of functional components, mainly carotenoid, lutein,
location, xanthine, ascorbic acid, phytosterol, selenium and linoleic acid, which acts as an antioxidant, which are reported
to prevent skin diseases, eye disorder and cancer (Kiruthig.V2015)?

Table 2: Proximate Composition of Fresh Pumpkin

Composition % Fresh Pumpkin
Moisture 92.24
Fat 0.15
Protein 0.98
Ash 0.76
Crude fiber 0.56
Carbohydrate 5.31

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Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies) 409

Figure 1: Pumpkin
(Source: Mayyawadee Saeleaw)

Pumpkin increase the level of serum insulin reduces blood glucose level and improvement of glucose. Tolerance
in mice by pumpkin polysaccharide also hypochlolesteromic, antibacterial, anti-inflammatory and antitumor activity
reported Shelf life of the pumpkin is very short, and it tends to deteriorate during storage, so different ways of conserving
and processing into various products. (Gordana M. Zdunic et. al. 2016)

Health Benefits of Pumpkin

Pumpkin Polysaccharide: The main nutritional characteristic of C. moschata pulp is that, it’s dry material is
abundant in polysaccharide, which includes soluble polysaccharide and insoluble dietary fibre. Many studies prove that, C.
Moschata polysaccharides (pp) have and obvious effect on reduction of serum glucose. Hypoglycemic activity of water
extracted pp (6.88 gm/kg body wt. twice daily for 3 weeks) were demonstrated and superior to glibenclamide in alloxan-
induced diabetic rate (p<0.01). Oral administration of the extract (300 and 600 mg/kg body wt. per day) for 30 days,
resulted in significant reduction in blood glucose glocosylated hemoglobin and increase in plasma insulin and total
hemoglobin. In clinical trial pumpkin polysaccharide granules and pumpkin polysaccharide liquid administrated orally all
cause a significant reduction of postprandial serum, glucose and fastening glucose in (NIDDM) non-insulin dependent
diabetes mellitus. The protein bounded polysaccharide from pumpkin fruit (PBPP) which contain 41.2% polysaccharide
and approximately 10.13% protein can also distinctly increase the level of serum insulin reduce blood glucose level and
improve tolerance to glucose. Eighteen amino acid where identify to be components of polymer. Alanine was main amino
acid (0.13%), followed by glutamic acid (0.113%) and serine (0.088%) pentose, play an important role in the
hypoglycemic effect of pumpkin polysaccharide. The process of fiber retrieval from C.moschata rendered in first step for
each 100 gm of pumpkin, approximately 38.0 gm juice, 38.2 gm of press pulp.

Carotenoid: Carotenoid is a major source of Vit A (Vᴀ), which is necessary for normal eyesight growth and
embryonic development. Vᴀ deficiency is a common cause of blindness and infant mortality. Pumpkin is an excellent
source of pro Vᴀ carotenoid. The yellow, orange colour of the pumpkin flesh arise from carotenoid. The visual
characterization of colour correlates well with the carotenoid content. Varieties with a high content of carotene have an
orange appearance and verities with high lutein content and low carotene content show bright yellow colour. The major
carotenoid pumpkin is β- carotene, with small amount of α- carotene lutein lycopene and trace amount of cryptoxanthin
and cis β-carotene. The content carotene from 0.06-7.5 mg 100gm for β- carotene and from 0-7.5 mg,1100gm for α-
carotene and from 0-17 mg /100gm for lutein. Research on the nutritional component in pumpkin indicated that, pumpkin
can be a primary vegetable to satisfy children’s needs for the carotenoid.

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410 S. B. Palve, S. N. Chaudhari, S. D. Wable & S. M. Pawar

Minerals: Pumpkin is an eminent source of mineral important for human health.C. moschata pulp contain high
calcium (Ca) 205.44mg/ gm and potassium (K) 1840.3µg/gm, as well low sodium (Na) 28.70µg/gm, which make a
pumpkin a suitable food for middle aged and aged people is it also good for preventing osteoporosis and hypertension
pumpkin is superior to any other vegetable in chrome (Cr) content. Cr is a component of glucose tolerance factor which is
essential to advance the activity of insulin and accelerates the oxidation of blood glucose and thus improves blood glucose
tolerance. Hypertensive diabetics are commonly deficient in or which decrease insulin and lead to a high level of blood
glucose. Cobalt is an also essential mineral in pumpkin which can improve the body metabolic capacity, promote
haematopoiesis and participate in the synthetic action of the V12. Ca is a necessary micro element for islet cells a lack of
which can induce diabetic. Elemental composition, generally increase with age and antinutrient also increases with age in
the stem root and seeds. Young leaves, which are often preferred for human consumption, where higher in cyanide
(60.1mg /100gm dm) and tannin content (40.6mg/100gm dm) than older ones. Hence, young leaves should be properly
cook, in order to remove antinutrient effect, before consumption at the same time oxalate (10.0mg/100gm dm) content
were higher in the older ones, they may be nutritionally preferred for consumption, but due to high potassium
(632mg/100gm dm) iron (9.12gm/100gm dm) and crude fat 56.24% content, mature pumpkin seed may be more
appropriate to develop vegetable oil.

Amino Acid and Active Protein: Although the protein content of a pumpkin is less than 2.0% of dry weight.
There are various essential amino acid in pumpkin pulp e.g. The percentage of lysine (0.508%), valine (0.609%), leucine
(0.700%), isoleucine (0.493%), phenyl Alanine (0.483%) and threonine (0.38%) are high in C. moschata. Many immune
component proteins have also been found in pumpkin, and more attention has been paid to antifungal protein for pumpkin,
for developing safe and inoxious nature preservative. Crude pumpkin extract and various purify fraction including protein
and polysaccharide have shown anticancer activity, against melanoma enrich ascites and leukaemia. Interestingly, enzyme
preparation of pumpkin has been found to possess antitumor potential.

Pigments and Others: Xanthophylls’ are apparently the predominant pigment present in pumpkin as shown by
absorption around 415 nm. Pigment from pumpkin pulp is widely used as additives in fruit, Medicine and cosmetics for
their stable coloration extensive available source simple extraction technology. There is special subject called gamma
aminobutryric acid (GABA) in pumpkin. It is ubiquitous non protein amino acid, which produce primarily by the α-
decarboxylation of Glucose, catalyzed by the enzyme glutamate be carboxylate (GAD).The well- known GABA functions
animals, as a major inhibitory neutransmittrs. GABA is involved in the regulation of cardiovascular function, such as blood
pressure, heart rate and plays a role in sensation of pain and anxiety. The consumption of GABA foods, such as a pumpkin
could depress the elevation of systolic blood pressure in spontaneously hypertensive rate (Thing Zhou et.al.2007)

Red bell pepper: The interest in the consumption of pepper (capsicum annum) is to a large extent due to its
content of bioactive compound and they're important as dietary antioxidant. Pepper is used as a colorant, flavourant and /
or as a source of pungency. It has both nutritional and neutraceutical importance. It contains an anticoagulant, that helps to
prevent blood clots, that can cause heart attack bell pepper is a good source of vitamin C. The benefit resulting from the
use of natural product, rich in bioactive substance has promoted the growing interest in food industries. Natural
antioxidants are preferred, because synthetic antioxidant is considered carcinogenic. Antioxidant present in the (capsicum
annum), protects the food or the body from proactive damage, induced by free radical oxygen. (Mohammad N. et.al.2011)

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Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies) 411

Systematic Classification

Table 3: Systematic Classification of Red Bell pepper

Kingdom Plantae
Subkingdom Tracheobionta
Super division Spermatophyte
Division Magnoliopsida
Class Magnoliopsida
Subclass Asteridae
Order Solanales
Family Solanaceae
Genus Capsicum L.
Source: USDA

Native of America, sweet bell pepper is solanaceous fruit, belong to the Cap. Annum L. species, whose
consumption is growing in popularity mainly due to its occurrence in a wide variety of colours, ranging from yellow,
green, and orange, red, purple shape, sizes, and its characteristic flavor (Sonia M Castro et.al.2008) Sweet pepper Capcium
annum are excellent source of Vit C, as well as phenolic compound, which are important antioxidant component that may
reduce the risk of disease (Narmin Yazdizadash et.al.2012)

Pepper is gaining popularity because, they are cholesterol free low in sodium and calories, and a good source of
vitamin A and Vit C. They are known to possess antimicrobial activity, to reduce the risk of lifestyle related disease such
as arthritis, cancer and cardiovascular disease in India bell pepper has become one of the major commercial cash crops in
the mid hills region of the county specially Himachal Pradesh, U.P, parts of Uttrakhand and J& K (Rakesh Sharma and V.K
Joshi 2014)

Table 4: Physico-Chemical Parameters of Red Bell Pepper

Parameter Percentage
Moisture 92.8±0.2%
Ash 1.33±0.02%
PH 4.81±0.01%
Titrate acidity 26.1±0.9%
Soluble solids 6.01±.02 (20ºbrix)

Figure 2: Red Bell Pepper

Source: - (S.M Castro et.al.2007)

Like other vegetable bell pepper is perishable in nature and derivatives within few days after harvest is especially
in the rainy season and these losses are further enhanced when there is a glut in the market due to storage problem

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412 S. B. Palve, S. N. Chaudhari, S. D. Wable & S. M. Pawar

marketing and lack of appropriate processing technology, thus to minimize the losses and to provide remunerative returns
to growers processing and preservation of bell pepper is the only alternative. The major phyto-chemical in hot pepper are
capsaicinoids more than 20 capsaicinoids, belong to 2 group capsaicin and dihydrocapsaicin have been identifying pepper
capsaicin constituent, about 705 of pungent flavor is not pepper, while its analogue dihydrocapsaicin represent 30%. Bell
pepper offers a number of nutritional values. They are an excellent source of Vit A & C and also they are source of Vit B6,
folic acid, β-carotene and fiber red pepper also contain lycopene believe important for reducing risk of certain cancer
(GMF2008).The proximate chemical compound of red bell pepper include dry matter (9.92%), total fat ( 0.33gm), protein (
0.99 gm), carbohydrate ( 10.63 gm) and dietary fiber (2.3gm), Vit C ( 133.00 mg) calories (46.79 kcal ), energy
(195.58kg)( Joao Silva Dias). Red bell pepper can be used in other fresh food and cooked foods. Capsanthin is the main
carotenoid present in paprika, followed by capsorubin and provitamin. The pungency of capsicum sp. depend on
concentration of capsaicinoids particularly capsaicin in the pepper fruit. The major component are capsaicin
dihydrocapsaicin and non dihydrocapsaicin, accompanied by several major capsaicinoids, which are present at very low
level, which are not through to contribute greatly to overall pungency.(Sulaiman O. Aljaloud et.al. 2012)

Ginger: Ginger (Zingiber officinale), belongs to zingiberaceae family the part of plant used is rhizome the plant
produce and orchid like flower, with petal that are greenish yellow streaked with purple colour. Ginger is cultivated in area
of abundant rainfall. Eventhough, it is native to Southern Asia. Ginger is cultivated in tropical area also, such as Jamaica,
China, Nigeria, and Haiti. It is mainly cultivated in Kerala, Karnataka, Tamilnadu, and north eastern state. In Sanskrit
ginger is known as Sringavera, which has given by way to it zingeberi in Greek and to the Latin Zingiber. Ginger has been
used as medicine from Vedic period and is called Mahausadhi means great medicine. It was used as carminative and
antiflatulent. The Greek physician Galen used ginger as a purificant of body he caused by imbalance in body (ICMR
bulletin). Ginger has been identified as an herbal medicinal product with pharmacological effect (Shirin Adel P.R, Jamuna
Prakash 2010)

Table 5: Chemical Composition of Ginger

Component Composition
Moisture 80.9%
Protein 2.3%
Fat 0.9%
Mineral 1.2%
Fiber 2.4%
Vit c 9.33±0.08%
Carbohydrate 12.35%

Figure 3: Ginger
Source: - (Dr. Mr. Anita Singh 2015)

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Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies) 413

Ginger proves to have a higher microbial power than convectional antibiotic against two strains of staph infection.
Ginger is through to have anti-inflammatory properties sometimes used to treat arthritis. Ginger has been used for its herbal
properties which are specially helping in easing stomach and motion sickness. This herb has been effective in controlling
nausea and vomiting. It is hypothesized to work by changing serotonin receptors in the digestive tract (Dr. Mr Anita
Singh). In the fresh ginger rhizome the Gingerol were identified as the major active component and Gingerol (s-hydroxy-1
(4-hydroxy -3-methoxy phenyl) decan-3one is most abundant constituent in the Gingerol series. In Ayurveda ginger has
been recommended for use as carminative diaphoretic, antispasmodic, expectorant, peripheral circulatory stimulant, anti-
inflammatory agent, diuretic and digestive aid (ICMR). Spices and condiments are an integral part of human diet
particularly in the orient. Beside their used to impart flavor, colour, and food preservation and enhance palatability they
have been extensively beneficial affected. Fortunately, even long term consumption of this subject known to produce a side
effect (ICMR). Apart from the medicinal properties ginger can also be used as an antioxidant supplement (Shirin Adel P.R.
2010)

Lemon: Lemon is an important medicinal plant of the family Rutaceae. It is cultivated mainly for its alkaloids,
which are having anticancer activities and antibacterial potential, in crude extracts of different parts (leaves, stem, root and
flower) of lemon against clinically significant bacterial strain has reported (M. Mohanpriya et.al.). Citrus fruits have long
been valued as part of a nutritious and tasty diet. The flavors provide by citrus are among the most preferred in the world
and it is increasingly evident, that citrus not only taste good but is also good for people. It is well established that citrus and
citrus fruit is a rich source of Vit, minerals and dietary fiber (non starch polysaccharide), that are essential for normal
growth and development and overall nutrition well-being (C. Economos)

Scientific Classification

Table 6: Systematic Classification of Lemon

Kingdom Plantae, Angiosperms, Eudicots, Rosids
Order Sapindates
Family Rutaceae
Genus Citrus
Species C. Limon
B. name Citrus Limon

Figure 4: Lemon
Source: USDA
Nutritional Facts

Carbohydrate: The main energy yielding nutrient in citrus in citrus is carbohydrate; citrus contain the simple
carbohydrate (sucrose) fructose as well as citric acid provides the small amount of energy. Citrus fruit also contains non-
starch polysaccharide, commonly known as dietary fibre, which is a complex carbohydrate with important health benefit.

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414 S. B. Palve, S. N. Chaudhari, S. D. Wable & S. M. Pawar

Vit C: Vit C (ascorbic acid) on essential water soluble vitamin plays a key role in the formation of collagen, a
primary component of much of the connective tissue in the body. Adequate collagen synthesis is essential for strong
ligaments, tendons, dent in skin, blood vessel and bones and for wound healing and tissue repairing contemporary interest
in Vit c centers on its ability to perform antioxidant function.

Folate: Folate is a water soluble vitamin essential for new cell production and growth. It helps in the production
of DNA and ribonucleic acid (RNA) and mature red blood cells, which prevent the anemia.

Potassium: Potassium is an essential mineral that works to maintain the body’s water and acid balance. As an
imported electrolyte it plays a role in transmitting nerve impulse muscle, during muscle contraction and in the maintenance
of normal blood pressure.

Phytochemical: Several classes of phytochemicals continue to grow as does an understanding of include

monoterpenes, limonoids, flavonoid, carotenoids and hydroxyl cinnamic acid has been isolated from citrus. (C. Economos)

EXPERIMENTAL METHODS

The pumpkin, Red bell pepper, Ginger and Lemon fruits required for study obtained from the local market of
Nashik, Maharashtra. Firm matures Pumpkin, Red bell pepper, Ginger and lemon are used for the preparation of the squash
in different level viz.

T0 (60% pumpkin juice, 28% red bell pepper juice, & 12%ginger juice)

T1 (60% pumpkin juice, 28% red bell pepper juice, 8% ginger juice & 4% lemon juice)

T2 (60% pumpkin juice, 24% red bell pepper juice, 8% lemon and 8% ginger juice)

T3 (60% pumpkin juice, 32% red bell pepper juice, 4% lemon & 4%ginger juice)

Flow Sheet

Flow Sheet No: 1 Process Technology of Pumpkin Juice

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Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies) 415

Flow Sheet No: 2 Process technology of Red Bell Pepper Juice

Flow Sheet No: 3 Process Technology of Ginger Juice

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416 S. B. Palve, S. N. Chaudhari, S. D. Wable & S. M. Pawar

Flow Sheet No: 4 Process Technology of Lemon Juice

Flow Sheet No: 5

Experimental Finding and Analysis

The experimental was replicated 3 times and total 12 samples of squash were prepared and served to a panel of
expert to judge the product sensory evaluation of the squashes of the were judged for colour, taste, clarity, consistency,
aroma and overall acceptability on a nine point hedonic scale. Varying from dislike extremely (score1) to like extremes
(score 9) (Palve et.al. 2015)

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Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies) 417

Table 7: Replication 1
Sample Colour Clarity Aroma Consistency Taste Acceptability
T0 6 5.1 5.8 6.5 5 6
T1 5.9 6 7.9 6.8 6 6.2
T2 7.1 7.0 7.5 7.5 7.5 7.5
T3 6 6 6.5 6.5 6.5 6.5

Table 8: Replication 2
Sample Colour Clarity Aroma Consistency Taste Acceptability
T0 6.2 5.5 5.5 6.0 5.5 6.2
T1 6 6 6 7 6 6.5
T2 7.5 7.5 7.5 7.5 8 7.5
T3 6.5 6.0 6.5 6.5 7 7

Table 9: Replication 3
Sample Colour Clarity Aroma Consistency Taste Acceptability
T0 6.2 5.5 6.5 6.5 6.5 6.5
T1 6 6.5 6 6.5 7 6.58
T2 7.7 7.3 7.5 7.0 8 7.8
T3 6 5.8 6.5 5.5 6 6

Table 10: Mean Table

Sample Colour Clarity Aroma Consistency Taste Acceptability
T0 6.2 5.3 5.9 6.3 5.7 6.2
T1 5.9 6.1 6 6.7 7.6 6.3
T2 7.4 7.2 7.3 7.3 7.5 7.6
T3 6.7 5.9 6.5 6.1 6.5 6.5

The organoleptic score for colour ranged from 5.9 to 7.7 highest scores for T2 was found 7.7, which was superior
overall remaining treatment T0, T1 & T3. The organoleptic score for clarity ranged from 5.1 to 7.5 and highest score for T2
was found 7.5, which were superior over all reaming treatment i.e. T0, T1 & T3. The organoleptic score for aroma ranged
from 5.5 to 7.8 highest scores for T1 sample was found to be 7.9, which was superior over all reaming treatment. i.e.T0, T2
& T3.

The organoleptic score for consistency ranged from 6.0 to 7.5 & highest score was found 7.5, which were superior
over all reaming treatment. i.e.T0, T1 & T3.The organoleptic score for taste ranged from 5 to 8 and highest score for T2 was
found 8, which were superior over all reaming treatment i.e. T0, T1 & T3. The organoleptic score for overall ranged from 7.8
highest scores for T2 was found 7.8, which were superior over all reaming treatment i.e.T0, T1 & T3. Palve et al (2015)
recorded sensory attribute for development of squash from Beal and Pineapple.

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418 S. B. Palve, S. N. Chaudhari, S. D. Wable & S. M. Pawar

Figure 5: Organoleptic Score

CONCLUSIONS

From the result of present investigation squash developed from a blend of Pumpkin, Red bell pepper, lemon, and
ginger fruits was having appealing colour and pleasing flavor. It may conclude that, good quality squash can be prepared
by blending 60% pumpkin juice, 24% Red bell pepper juice, 8% Ginger and 8% Lemon juice. Treatment T2 scored highest,
followed by T3, T1, & T0. All other proportion did not show good results in term of sensory attributes. The good quality of
squash is acceptable and thus, it helps in utilizing of pumpkin and red bell pepper. Indian food tech should consider the
scope for export pumpkin, red bell pepper, processing as highly promoting. These drinks are consumed less as food of
refreshment than for their medicinal effect.

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6. Joao Gustavo Provesi, Carolille Odebrecht Dias, Edna Regina Amante (2011) Change in Carotenoids during processing and
Storage of Pumpkin puree ELSEVISER Food Chemistry 128PP 195-202.

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